16 oz. cooked spiral pasta (I used quad-colored veggie pasta)
1 cup each diced yellow squash and zucchini
1/2 yellow onion, diced
2 large tomatoes, cored and diced
1 tablespoon olive oil
2 teaspoons Greek seasoning
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Italian seasoning
In a large skillet, sautee’ both squashes and onion in the olive oil till onion is translucent and squash is tender. Set aside and cool. Meanwhile, cook pasta till al dente’. Rinse in cold water and drain.
Combine pasta, veggies, and seasonings in a large bowl. In a small bowl, combine ingredients for dressing and mix well. Pour over pasta and toss till well coated. Chill for at least 2 hours.